Exquisite Dish

Gluten-free, Vegetarian Snow Pea Soup

Days are lengthening, birds are migrating north, and baby vegetables are starting to appear in the markets.
All these lovely signs show us that spring is not just an entry on the calendar, but a real and present gift from nature. So what better time than now for a luscious and verdant spring soup?

One of my all-time favorite soups of any season--a bright green, pureed snow pea soup--hailed from the Tea Box Cafe, in the basement of the now-closed Japanese department store Takashimaya in Manhattan. The erstwhile Tea Box was a hidden gem within a veritable treasure trove of beauty and refinement. Located beneath several floors of lavish bed linens, ethereal flowers, princely baby gear, esoteric travel gadgets and, modern-yet-classic fashion in exotic fabrics, this tiny cafe kept daytime-only hours and did not accept reservations, making it the perfect place for an impromptu rendezvous or shopper’s reprieve. While its gorgeous bento boxes and artful food disappeared along with Takashimaya's 5th Avenue outpost a few years ago, there is one small piece of solace. A fantastic cookbook was created by Tea Box chef Ellen Greaves and chef-photographer Wayne Nish: Simple Menus for the Bento Box while the cafe was in its heyday.  The following soup is adapted from its featured recipe "Sweet and Snow Pea Soup" and can be made vegan, according to notations below. Feel free to use more fresh herbs if you enjoy their flavor.

Serves 6 as a starter or side dish.

 

INGREDIENTS

1 cup water

1 cup gluten-free vegetable stock (the original recipe called for chicken stock, which is usually more delicate in flavor) 

3 cups tightly packed fresh snow peas 

3 cups fresh or frozen baby peas, shelled

2 Tbsps chopped fresh mint

2 Tbsps chopped fresh dill

12-15 fresh chive stalks

2 Tbsps heavy cream (for a vegan adaptation, use coconut milk)

3 Tbsps sour cream, creme fraiche or Tofutti 

salt, pepper (white pepper, if available) to taste

 

METHOD

In a pot over high heat, bring the water and stalk to a boil.  Add snow peas to the pot, reduce heat to low and simmer approximately 5 minutes.  Add the baby peas and cream or coconut milk; allow to simmer one more minute--just long enough to heat through. Do not overcook or you could lose the vibrant green color.

Pour the soup into a blender with the mint, dill, and half of the chives. Secure the blender's lid tightly and puree for 2-3 minutes. The soup should be smooth when done.  If you have a high-powered blender (such as a Vitamix), the soup is ready as is.  If your blender is not as powerful and you have some fibrous or gritty parts to the soup, be sure to strain it through a fine-mesh sieve or Chinois before serving.

Transfer the soup into serving bowls and garnish each portion with a half-tablespoon of creme fraiche, sour cream or Tofutti and the remaining chives cut into various lengths.

Perfectly Pink Gluten-free Raspberry Sour Cream Cupcakes

Russians love raspberries and they adore sour cream. So when we started prepping for a special "Russian-fairytale-themed" birthday party, it did not take long to hit upon this creative pairing for a fitting gluten-free birthday cake. The party is geared mostly to six- and seven-year-olds, hence we are forming the batter into cupcakes and topping them with a beautiful, naturally pink raspberry frosting (frosting recipe courtesy of twopeasandtheirpod.com) as well. The sour cream in this recipe keeps the cake lusciously moist and provides just a hint of tanginess while the seedless raspberry filling and frosting bring surprising bursts of flavor, color, and just enough sweetness in all the right places. 

Adorned with pretty liners and decorative gluten-free candies, these fanciful cakes would make a picturesque dessert not only for birthdays but for tea-time, baby and bridal showers, Valentine's Day or any romantic celebration. Ballerinas, babushkas, Bolsheviks, and boys named Boris all tell us they get homesick when they taste these delicious darlings, but you certainly don't have to be Russian to appreciate good cake. Na Zdorov'e!

Makes 12 standard-size cupcakes.

 

CUPCAKE INGREDIENTS

1/2 cup organic unsalted butter (one stick) softened until a knife can cut through it with no effort

1 cup sugar 

3/4 cup organic sour cream

2 large organic eggs

2 tsps gluten-free vanilla extract

1/4 tsp ground pure vanilla, such as that produced by Ojio (optional)

1 1/2 cups Carol's all-purpose sorghum blend or similar flour blend*

1 tsp xanthan gum

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

*****

1/4 cup seedless raspberry jam

 

*To make four cups of Carol's Sorghum Blend, a great all-purpose gluten-free flour blend invented by Carol Fenster, combine the following:

1 1/2 cups gluten-free corn starch or potato starch (not potato flour!)

1 1/2 cups gluten-free sorghum flour

1 cup gluten-free tapioca flour

Whisk the three flours together well in a large bowl and then remove the 1 1/2 cups needed for the recipe. Reserve the excess flour for another use in an airtight container. 

Other recommended flour substitutes include King Arthur's glutenfree multipurpose flour and Arrowhead Mills Gluten Free All-Purpose Baking Mix (just omit baking powder and baking soda if using the Arrowhead mix). If you choose another flour blend, please be sure it is a lighter, starchier blend rather than a high-protein blend (i.e., do not use any containing bean flours!) to preserve the fluffy texture of these cakes.

 

 

FROSTING INGREDIENTS

1 cup raspberries, preferably organic, fresh or frozen

2 cups powdered sugar, sifted and free of clumps

3/4 cup organic, unsalted butter (softened)

1/2 tsp gluten-free vanilla extract

******

12 gluten-free candies or other decorations (we used Surf Sweets' vegan Fruity Hearts in ours)

 

CUPCAKE METHOD

Preheat oven to 325 degrees Fahrenheit. Line a standard size, 12-holed cupcake pan with paper liners.

In a medium bowl, whisk together  1 1/2 cups of your chosen flour blend, xanthan gum, baking powder, baking soda and salt.  Set aside. 

Using a mixer, cream together the softened butter and sugar on medium speed.  Add the eggs, one at a time, followed by the vanilla(s) and beat until incorporated. On low speed, slowly add half the flour mixture and then half the sour cream. Increase speed to fully combine and add in remaining flour and sour cream.  

Beat on high speed for one minute and then stop the mixer to fully scrape down the sides of the bowl and dislodge any ingredients clumped in the beaters/paddle attachment. Beat one more minute or until the batter is smooth and webbed like frosting.

Fill each of the 12 cupcake liners approximately half-full (a cookie scoop works great for this task) and then spoon a small amount of jam (roughly 1/2 tsp) into the very center of the batter in each liner. Divide the remaining batter equally among the 12 cupcakes, being sure to cover the jam fully. Place the pan in the middle of the oven.  Bake for 25-30 minutes.  Cupcakes are done when the top springs back in response to a light touch. Remove from the oven and allow to cool in the pan for 5-10 minutes.

Carefully remove cupcakes from the pan (but do not remove liners) and allow them to finish cooling on a wire rack, for at least 90 minutes. 

 

FROSTING METHOD

Pour the berries into a fine-mesh sieve or chinois placed over a medium bowl and mash the berries with the back of a metal spoon. If using frozen berries, it is important to defrost them first (you can simply place the berries in the sieve for several hours at room temperature and collect any consequent juices in the bowl and mash the berries when they have softened, or place the berries in a glass bowl and microwave briefly on medium power). Continue mashing until no additional liquid is extruded. You will have  mostly seeds and some pulp in the sieve. Reserve the strained pulp (approximately 3 Tbsps) and set aside.

Sift powdered sugar and place it in a large mixing bowl. If you do not have a sifter or if your only sieve is now sticky and wet with raspberry juice, you can whisk the powdered sugar well, until no large clumps remain, in a separate bowl or you can throw throw the sugar in a blender for a few seconds. (Organic powdered sugar, for mysterious reasons, tends to be difficult to sift and overall very clumpy so you may want to use Domino or some other mainstream sugar for this recipe.) Add the softened butter and vanilla to the sifted sugar and mix on low speed to combine.  Once most of the sugar is incorporated, you can begin to increase the speed gradually and then beat the frosting on high for at least one minute. Slowly add in the reserved raspberry liquid, a teaspoon or so at a time, until you reach your preferred frosting consistency. Be sure to stop the mixer and scrape down the sides of the bowl from time to time. Frost and decorate the fully-cooled cupcakes as desired.  We used a piping bag fitted with a large star tip.

Gluten-free French Baguettes

Few things beat a classic French baguette -- hard and crusty on the outside, soft and airy on the inside, with just the right size and numbers of interior holes -- as an accompaniment to wine and cheese, tapas, lentil salad, olives, Nutella, or general picnic fare. Having the right baguettes is also critical for making bruschetta, grilled French toast (more about that in another post), and certain kinds of sandwiches. But, alas, it is almost impossible to find ready-made gluten-free baguettes of any kind, to say nothing of ones that are not rubbery, rock-hard or otherwise inedible. So when a person really, really misses "authentic" baguettes, the best bet is to make them at home.

After much experimentation, Exquisite Dish arrived at the perfect recipe for gluten-free baguettes. The technique is simple as there is no kneading involved, the process is straightforward (it does not even require a separate proofing of the yeast!), and, aside from xanthan gum, which most gluten-free bakers have in their pantries anyway, there are no unusual ingredients. Unlike many other gluten-free baguette recipes, our baguettes do not require gelatin, which also means they are suitable for kosher kitchens and vegetarians. 

The one area where precision really counts, however, is in having the right equipment.  As with other gluten-free bread recipes, having a sturdy mixer and the correct pan can mean the difference between success and disappointment. So, in searching for the right baguette pan, we asked our friends at Cook's Nook about the two choices in their store. First was the silver pan with round perforations, which was described as the one "that most American customers buy" and second was the dark black, solid pan "that French customers seek out". Needless to say, the dark black pan was definitely the right choice. Ours is a dual-baguette pan made in France by Matfer Bourgeat of solid embossed aluminum and it measures 17 3/4" x 5 1/2".

Although the baguettes looked gorgeous and tasted divine to the palates of people who have not had "real" baguettes in years, the real test was when we brought these baguettes to a recent party of gluten-eaters. With no pomp or circumstance, we simply sliced the bread and laid it out with cheeses, lox and capers. Quickly it disappeared.  People eventually started to ask who brought the bread, if there was any more and which bakery sold it. Imagine the disbelief when we confessed that it was a gluten-free baguette baked at home! 

Makes two baguettes.  Wrap any bread that is not eaten within a few hours of baking tightly in aluminum foil and freeze for a future use. To reheat, simply place the wrapped bread in a 250 degree oven for 20 minutes. It will taste nearly as fresh as the day it was made.

 

INGREDIENTS

1 1/2 cups white rice flour

1 1/2 cups tapioca flour

2 Tbsps sugar

1 Tbsp xanthan gum

2 Tbsps herbes de Provence*

1 Tbsp dry yeast

1 tsp salt

1 cup milk

1/3 cup water

1 large egg

2 Tbsps oil

1 tsp apple cider vinegar

****

olive oil spray

kosher salt or flake sea salt

METHOD

Add all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment and mix on low speed to combine. Heat the milk and water together, just until warm to the touch (between 105-110 degrees Fahrenheit) and add to the dry ingredients. Mix briefly (about 20 seconds) on medium-low speed to incorporate the liquid. Add the egg, oil, and vinegar and then mix on high for three minutes or until the dough has a very smooth, whipped frosting consistency.

 

Divide the dough into 2 equal portions and transfer directly into a French baguette pan using wet hands and wet spatula. Spray the dough with olive oil, sprinkle flake sea salt or kosher salt, cover loosely with plastic wrap and let rise in a warm place for 30 minutes.

 

Place into a cold oven. Turn the oven temperature to 415 degrees Fahrenheit and set a timer for 1 hour. Check the baguettes at 50 minutes. If the crust is hard and has reached a deep golden brown color, the baguettes are ready.  Remove from the oven and gently loosen from the pan, turn over and allow to cool upside down and uncovered in the pan.

 

Related articles

Gluten Free Appetizers: Baguette Canapés

Absolutely Easy Gluten-free, Vegan Molasses Cookies

A few miles from where I grew up there was once an Archway cookie factory whose intoxicating aromas made car trips in a certain direction almost unbearable. Archway was known for making decadently soft, oversized (for those times) cookies in a variety of flavors. One of my favorites was the Old Fashioned Molasses Cookie. While my grandmothers and great-aunts often had their own molasses cookies on the table when the weather turned cool, I was partial to the Archway version--no fall or winter celebration was complete without it.  

 

As my tastes grew more sophisticated and my dietary habits more healthy and homemade, I had all but forgotten about that Archway molasses cookie--that is, until someone passed me a copy of a health food store flier with a recipe reprinted from Carol Fenster’s 125 Gluten-Free Vegetarian Recipes. I could tell just by reading Carol's ginger molasses recipe that this cookie might, just might, achieve the same airy texture and spicy sweetness I had craved as a child. 

 

With all deference to Carol’s delectable recipe, I have adapted this cookie slightly to suit my own taste and dietary needs. You can eat this cookie by itself, dunk it in coffee, tea, or hot cider, use it as a makeshift crust for an individual pumpkin pie, or, for a truly over-the-top treat, take two cookies and sandwich them around your favorite non-dairy ice cream or frosting (say, for example, Luna and Larry's Coconut Bliss Vanilla Island). With any luck it will reawaken fond food memories, or perhaps create new ones, in your own home.

 

INGREDIENTS

½ cup vegan margarine (I recommend Earth Balance's soy-free variety) at room temp

¼ cup molasses  

¾ cup packed brown sugar

1 tsp pure vanilla extract

1 tsp pure vanilla powder*

¾ cup sorghum flour

¾ cup Bob’s Red Mill all-purpose baking mix

2 tsps ground ginger

1 ½ tsp ground cinnamon

½ tsp xanthan gum

½ tsp freshly grated nutmeg

¾ tsp ground cloves

¼ tsp baking soda

½  tsp kosher salt (or ¼ tsp regular salt)

2-3 Tbsps evaporated cane juice (or regular sugar), for rolling

*Vanilla powder provides an earthy richness that is completely worth the expense and trouble finding this exotic spice. I have used a deluxe wildcrafted vanilla powder from Ojio in this recipe, but there are other vanilla powders offered at My Spice Sage and Mountain Rose Herbs. Alternately, you could just add a second teaspoon of vanilla extract and it will be almost as good.

 

METHOD

Preheat oven to 375 degrees Fahrenheit.

 

Pour evaporated cane juice (or regular sugar) into a shallow bowl and set aside for rolling/dredging cookies.

 

In a small mixing bowl, combine the sorghum flour, all-purpose baking mix, spices, salt, xanthan gum, and baking soda. Whisk together by hand until all ingredients are evenly distributed and then set aside.

 

In a medium mixing bowl, cream together the margarine, molasses, brown sugar and both kinds of vanilla using an electric mixer on low speed.  Slowly add the dry ingredients into this mixture and beat on medium speed until well blended.

 

Using a small cookie scoop, or even a rounded 1 Tbsp coffee scoop, measure out a generous tablespoon of cookie dough and roll into a smooth ball (about the size of a walnut) with your hands. Dredge in the evaporated cane juice until the entire ball is coated and then place on the cookie sheet and flatten slightly using your palm. Continue in the same method with the rest of the dough, placing cookies at least two inches apart on the sheet (you may need to use two sheets or bake the cookies in two batches).

 

Bake for 9 minutes.  The cookies should still be completely soft to the touch but not mushy or runny.  If not quite done, add one minute and recheck cookies, but do not overbake. Under no circumstances should you bake the cookies more than 11 minutes. Remove from the oven and allow the cookies, still on their baking sheet, to cool on a wire rack for at least 5 minutes and then enjoy!  They will keep up to three days at room temperature in an airtight container.

 

Makes 16-20 cookies.

 

English Colonies' Summer Rum Punch

By popular demand, we are sharing our award-winning rum punch recipe, the downfall of many an unsuspecting tippler. I use the word "award-winning" a bit tongue in cheek--the punch was merely pronounced the best of four or five rum punch contenders at my neighborhood block party this summer. Nonetheless, we have received so many requests for the recipe that it seemed a fun thing to post before the fall weather grows too cool for such frivolities.  For those readers in Australia and South America, however, let the punch weather begin!

 

Many readers will recognize elements of a classic mojito in this recipe, it is true. The additions of English (or Persian) cucumber and elderflower syrup, however, confer a distinctly English flair. Given the drink's foundation in rum, one can rather easily imagine English colonialists blithely sipping a similar refreshment as they watched a cricket match or surveyed their estates in the Caribbean, perhaps in Antigua or Bermuda...hence, the name, English Colonies' Rum Punch.

 

Be sure to use fresh mint and the best white rum you can find. The amount of rum can vary according to your taste and tolerance level.  The award-winning version (provided here) includes a very generous amount of rum (indeed, perhaps the amount of rum clouded the officials' judgment in our favor), but we made the same punch, with all other proportions being equal, the very next day using only half as much rum and it was still a big hit. Of course, if alchohol is not an option for you or your guests, just omit the rum and add a little extra of everything else.  Elderflower syrup makes this drink truly special, so try your best to find it. Our preferred variety is Belvoir Fruit Farms' Elderflower Cordial, however IKEA sometimes also sells "Saft Fläder", or elderflower drink concentrate, which could work in a pinch, although it seems sweeter and more bland somehow.  Belvoir Farms products are often available at English specialty boutiques, gourmet shops, the high-end home and garden store Terrain and now even on-line from vendors such as British Delights.

 

Mixed in a decorative clear pitcher and served up in tall glasses, this refreshing and distinctive punch will look gorgeous on the table, feel great on the way down, and have your guests asking for another batch in no time. Cheers!

 

Makes 6-8 servings. 

 

INGREDIENTS

3/4 cup cleaned and chopped fresh mint (the curly variety is great if you can find it)

17 ounces white rum

8 ounces elderflower syrup (preferably Belvoir's Elderflower Cordial)

1 small English or Persian cucumber (about 6-7 inches, or 10 cm, long) or similar seedless, thin-skinned cuke

juice of 2 limes

approximately 1 liter (32+ ounces) seltzer, sparkling mineral water or club soda

ice

 

 

METHOD

Start with a large drinking pitcher, 72 ounces or larger. Slice the cucumber thinly and cut into half-moons and add to the pitcher, along with the fresh mint, lime juice, and desired amount of rum. Stir and then allow the mixture to rest at room temperature until just before serving.  Top off with soda water and ice at the last moment, mix well with a long-handled spoon or spatula, and pour into tall glasses.  You may garnish with a wedge of lime or a stem of mint.

 

Best-ever Gluten-free, Vegan "Burgers"

Just in time for the last official "barbecue holiday" of summer, we are sharing a recipe for an amazing vegan beet burger. This hearty "burger" is unlike any other veggie burger you have ever tried. There are no legumes, no eggs, no dairy, no corn, no gluten but there is tons and tons of flavor. This dish will tantalize vegans, mystify carnivores, and keep everyone asking for seconds.  

 

Inspired by an advertising campaign put out by the Alexia company (purveyors of all things potato) a few years ago with recipes for a variety of burgers, including one for beet burgers, we have upped the beet quotient considerably for more juicy sweetness and increased iron, copper, and antioxidants. The resulting patties are pink, in a nod to their beefy cousins, and pair marvelously with all kinds of toppings and sides, from mustard, ketchup and pickles, to sweet potato fries, cole slaw and more.  If you can tolerate some occasional dairy, these burgers are out of this world when topped with any or all of the following: Swiss cheese, arugula tossed in lemon juice, and sauteed mushrooms. But they are also excellent when unadorned. We do, however, recommend sandwiching your burgers in Udi's multigrain hamburger buns for a truly satisfying gluten-free barbecue.

 

Note: If nuts are out of the question, try substituting a mix of toasted sunflower seeds and pepitos. But whatever you do, don't skip the fresh herbs! They are essential to the vibrant taste and wholesome freshness of this burger.

 

Makes 8-10 burgers.

 

 

INGREDIENTS

1 1/2 cups grated raw beets

1 1/2 cups raw, gluten-free rolled oats (such as those from Bob's Red Mill)

3/4 cup cooked and cooled gluten-free rolled oats*

3/4 cup coarsely chopped cashews

3/4 cup coarsely chopped walnuts

3 T sesame seeds (a mix of black and white sesame seeds is great, if you have it)

3 T chopped, fresh basil

3 T chopped, fresh parsley

2 T chopped, fresh mint

1/2 cup gluten-free tamari (such as that produced by San-J)

2 T dry mustard

kosher salt and freshly ground pepper to taste

canola oil (for frying the burgers)

*To produce 3/4 cup cooked oats, generally you should start with 1/2 cup raw oats and 1 cup water. Follow package directions to cook.

 

METHOD

Combine all ingredients in a large mixing bowl; refrigerate for at least 30 minutes. Using wet hands, form mixture into 8-10 patties. Refrigerate the patties for an additional 15 minutes. Pan-fry the patties (no more than 3-4 at a time) in a couple tablespoons of canola oil until golden brown on both sides (approximately 12 minutes' total cooking time). Transfer cooked patties onto a baking sheet and keep in a warm oven until ready to serve.

 

Leftover burgers can be refrigerated and reheated in a preheated oven set to 375 degrees Fahrenheit for 8-10 minutes to restore nutty goodness.  They also freeze well.  Miniature versions could be wrapped in lettuce leaves or small, home-made buns for a mouthwatering appetizer.

 

 

 

Gluten-free, Dairy-free Orange Coconut Curry Salmon

One of the things that people on a strict gluten-free, dairy-free, (and sometimes egg-free) diet almost inevitably end up sacrificing is creamy, sumptuous sauces. In restaurants, sauces are nearly always off-limits due to questionable thickening ingredients and processes. At home, sauces can sometimes be a bit mystifying to create from scratch and are often skipped in the name of speed and simplicity. But there is no reason to "eat naked" all the time if you are equipped with a few versatile recipes and an adventurous spirit.

 

This elegant dish, which comes together in approximately thirty minutes' time, includes a rich and satisfying sauce that meets many diverse dietary requirements, complements side dishes of French or Asian origin, and still stands up to the assertive flavor and oily consistency of fresh salmon. The sauce can also be used on grilled chicken.  For an especially hearty and comforting meal, try combining orange coconut curry salmon with a coconut and star anise pilaf (recipe coming soon) and some steamed vegetables.

 

Serves 4.

 

INGREDIENTS

1 - 1 1/2 lbs salmon filet

3 tbsps canola oil

1 cup fresh-squeezed orange juice

zest of 1 orange

2 bay leaves

1 tsp minced garlic

1 tsp peeled, sliced fresh ginger

2-3 tsps sweet curry powder

1/2 cup dry white wine (optional)

1 cup canned coconut milk

 

METHOD

Preheat oven to 400 degrees Fahrenheit. Rinse the salmon filet thoroughly under cold running water. Pat dry with paper towels  and set aside. 

 

Then preheat a medium saucepan. Sautee garlic and ginger in two tablespoons of oil (reserve one tablespoon for the fish), add wine (if using) then curry powder and allow to reduce. Combine orange juice, zest, bay leaf, garlic, ginger, and bring to a boil on the stovetop. Turn heat down to a simmer and allow the liquid to reduce by three-quarters (3/4). Add coconut milk and continue to cook until liquid again reduces by half (1/2). Do not allow sauce to boil once coconut milk has been added. When sauce is fully reduced, keep it warm by covering with a lid or with aluminum foil.

 

Next, cook the salmon. If you have excellent kitchen ventilation*, you can first sear the salmon on the stovetop by heating a large oven-proof (i.e., all metal) frying pan on high heat until very hot (test by adding a drop of water to the pan; if it sizzles and dances around, the pan is ready). Add one tablespoon of oil to the pan, swirl around and then place the fish flesh-side down in the oil and cook approximately 4 minutes or until golden brown. Flip the fish over so that skin-side is down in the pan and transfer the pan to the preheated oven. Bake for 8-12 minutes, depending on the size and thickness of the filet.

 

*If you cannot sear the salmon on the stove top first, simply coat the fish on all sides with one tablespoon of oil and bake in any shallow baking pan, skin-side down, for a total of 14 minutes. Then place the fish under the broiler for an additional 2-3 minutes.

 

The salmon is ready when it turns a pale pink color on the outside and is firm to the touch. 

 

 

Gluten-free Open-faced Egg Sandwich with Fresh Kale Salad

A long time ago, when I lived in Norway, there was a bakery next to the Jens Evensen grocery store that served one of my favorite quick meals, something that was always perfect for a light lunch on a lazy summer day. It was smørbrød med egg, or basically an open-faced egg sandwich.  With a small side salad and fresh strawberries or a piece of pastry, this sandwich formed the basis of a relatively healthy, no-fuss meal that was simple to buy, simple to eat, and almost as simple to make. 

 

Now many years later, I make a gluten-free, dairy-free version at home that lives up to the ease and taste of its predecessor but incorporates loads of fresh herbs and edible flowers. It pairs perfectly with a salad of fresh kale and summer vegetables. The cilantro and lime juice on the kale are admittedly a departure from traditional Scandinavian fare, but their mild acidity and subtle herbaceousness provide a refreshing, palate-cleansing contrast to the creamy egg and savory toast. 

 

Serves 4 as a petite lunch, or 2 with heartier appetites. Works well as a preamble to a decadent dessert.

 

EGG SANDWICH INGREDIENTS

four slices multi-grain gluten free bread (such as Udi's, or homemade millet seed bread)

butter, margarine or non-dairy spread (such as Earthbalance)

*****

4 large eggs

1 tbsp water

olive oil

2 tbsps mixed chopped fresh herbs (choose from thyme, savory, sage, dill, parsley, chervil, chives)

salt, pepper

edible flower petals 

 

EGG SANDWICH METHOD

In a medium bowl, whisk the eggs and water vigorously until frothy. Add the herbs and flower petals and stir gently to combine.  Reserve a few petals for garnish. Set aside.

Preheat a large oven-proof skillet* on the stovetop over medium heat, approximately 3-5 minutes. Meanwhile, also position an oven rack directly under the broiler and turn the broiler on. Coat the bottom of the hot skillet with olive oil and then immediately pour in the egg mixture. For the first thirty seconds of cooking the egg, use a spoon or spatula to disturb the egg slightly, scraping through to the bottom of the skillet so that the liquid egg on top reaches the hot surface. Cook another two minutes on medium heat and then transfer to the oven, placing the skillet on the rack directly under the broiler. Broil the egg for approximately two more minutes, or until the egg puffs up and just begins to brown slightly. Remove skillet from the oven and transfer the egg to a plate or cutting board. 

 

Divide the egg into four equal wedges. Toast the four slices of bread slightly and coat with margarine or a spread of your choice. Top with the egg wedges and garnish with additional flower petals (herb flowers such as thyme, sage, chive and dill offer divine inspiration for an occasion like this).  

*The skillet must be 100% metal to be oven-proof.  Do not attempt to use a skillet with a plastic or wooden handle under a broiler! 

 

KALE SALAD INGREDIENTS

2 cups clean, fresh kale leaves (large ribs and stems removed)

1/2 small red pepper, julienned

1 small carrot, cut into matchsticks

1 small bunch of cilantro, thoroughly cleaned and (mostly) dried

2-4 lime wedges

1 tbsp olive oil

salt to taste

10-20 small organic edible flowers (optional) such as borage, violas, nasturtiums

 

KALE SALAD METHOD

Shred the kale or slice it into thin slivers using a large knife and transfer it into a medium bowl.  Chop the cilantro and add it to the kale, together with the red pepper and carrot pieces. Add a tablespoon of olive oil, squeeze two lime wedges over the vegetables, and add a pinch of salt.  Toss gently. Taste and add more salt or squeeze more lime as needed. Add flower petals and just before serving.

Gluten-free Nut-free Pesto Pasta Salad

Everyone deserves to eat pasta salad alfresco in the summer--and this allergy-friendly, celiac-approved version will allow all your friends to join in the picnic. Sure the pesto is made without nuts, and the pasta lacks gluten, but there is no shortage of flavor or fun in this simple, savory favorite.

Inspired by Joyce Goldstein's Pasta Salad with Pesto Vinaigrette from her main course salad-and-dressing masterpiece Mediterranean Fresh (c. 2008, W.W. Norton & Company), this dish is beloved by all our regular summer guests...those who hate tomatoes, those on special diets, and those who refuse to eat any sauce but pesto on their noodles. The choice of pasta, by the way, is critical, especially if you choose to make this ahead since gluten-free pastas can often become gummy, rock hard, or simply turn to mush within hours--if not minutes--of cooking. As always, we recommend the quinoa-rice fusilli or macaroni produced by the Andean Dream company for the best texture, nutrition, appearance and stamina (i.e., how long it can hold together favorably after cooking and stand up to a fair bit of dressing and tossing).

You may note that the both cheeses used in this recipe are sheep-based. Some folks who have a milk allergy or dairy sensitivity can tolerate sheep's and/or goat's milk products better than their bovine counterparts. Also, they were chosen because their tanginess adds an interesting bit of contrast in this salad; however, if you can do cow's milk without distress or if you dislike the taste of sheep and goat cheeses, you could easily substitute fresh mozarella and Parmesan cheeses for the feta and Romano.

Lastly, should you have extra time, and extra basil, we strongly recommend making additional pesto and freezing it for a future use. Or, if you plan to use the excess pesto within a day or two, just transfer it to an air-tight container and apply a layer of plastic wrap directly to the surface before closing the lid (this will prevent or at least slow oxidation, which turns basil from a pretty green to an ugly brown).

Serves 6-8 as a side dish. 

 

PESTO INGREDIENTS

 3 cups tightly-packed, clean basil leaves (no stems)

1/4 cup tightly packed, freshly-grated Romano (do not use powdered cheese)

1/4 cup toasted, unsalted sunflower seeds*

1 small clove garlic, minced

1/4 cup extra virgin olive oil 

salt and pepper, to taste

*For best results, toast raw sunflower seeds in a pan on the stovetop over medium heat, stirring or tossing frequently for 6-8 minutes or until golden and aromatic.  Remove from pan and cool on plate before incorporating with other ingredients.

 

SALAD INGREDIENTS

3/4 cup diced organic celery (93 g)

1 cup diced sheep's milk feta cheese (136 g)

1 cup red or yellow bell pepper, diced (140 g)

1/3 cup diced red onion (50 g)

3 T extra virgin olive oil (45 mL)

2 T red wine vinegar (30 mL)

 

METHOD

To the bowl of a food processor fitted with a metal blade, add the basil, garlic, olive oil, and sunflower seeds. Pulse to combine into a course paste. Do not over-process, as doing so can bruise the basil and turn the pesto a dark color. The mixture should not be completely homogenous; a few larger chunks of seed or basil are perfectly fine. Gently fold in the grated Romano cheese with a spatula. Taste and adjust salt and pepper as needed.  Stir to blend. Transfer to a small dish and cover tightly with plastic wrap applied directly on the surface of the pesto (to prevent darkening of the lovely green color). Set aside.

Prepare 8 oz (227 g) Andean Dream fusilli as directed on the package. Drain and rinse with cold water. Toss with 1 tablespoon olive oil and set aside to cool. When the pasta has come to room temperature, gently toss it in a large bowl with two additional tablespoons of olive oil, plus the red wine vinegar and the previously prepared pesto, to coat. Add the diced onion, celery, red pepper and feta and gently stir to combine. Serve immediately or cover and refrigerate.

Gluten-free Cinnamon Rolls: A Divine Treat

Adapted from The Baking Beauties

 

It was a rite of childhood when I was growing up in Midwestern America, to eat fresh Pillsbury (TM) cinnamon rolls on a regular basis.  One could even say they were the first, and easiest, food that I ever "baked" myself, since I could pop them out of the tube, onto a tray, into the oven and onto my tongue, all in about 30 minutes. Then, with the advent of Cinnabon (TM) stores in malls nationwide, the Pillsbury rolls were outclassed; the real treat was to partake of a monstrous, sticky cinnamon mountain served up in blue and white amidst the din of cash registers, shoppers, and sales announcements. Why sharing in this widespread cultural phenomenon caused me to feel so hideously ill was never up for questioning. It was natural to think that everyone suffered after over-indulging. Gradually, however, as I tired of feeling awful and traded my "wicked" ways for more healthful living, I abandoned the cinnamon roll and looked to other baked goods for my sweet satisfaction. But, years after going gluten-free, the challenge haunted me: could I make and eat a cinnamon roll that was both safe and delicious? Could a gluten-free cinnamon roll ever live up to childhood memories of the "real" thing? Was it even worth trying?

 

Having found no real guidance in the world of gluten-free cookbooks, a protracted Internet search led me to The Baking Beauties' Cinnamon Buns. With some tinkering and reorganization of The Baking Beauties' groundbreaking recipe, we arrived at the following version, which is all the more enhanced by using the highest-quality ingredients available (organics are always recommended whenever possible). As fair warning, let me also disclose that these rolls entail a rather lengthy and somewhat complicated process.  It could take upwards of three (3) hours to arrive at the--glorious as it may be--finished product. Should you be tempted to forgo this labor of love and instead buy one of the few grocery store varieties of gluten-free cinnamon rolls, you will find that they are sadly lacking in texture and flavor and are in no way comparable to these homemade rolls. Thus, if the homemade variety is not to be had, I just one piece of advice: get yourself to the venerable Babycakes Bakery in NYC (also in L.A. and Disney World). They are the only retail outlet I have encountered that offers a decent facsimile of these gluten-free marvels. And yet, if I dare say so, the homemade version is still heaps better.

 

While there is still one day left in May, which happens to be National Celiac Disease Awareness Month, take time to show all your gluten-free loved ones just how much you care by baking up a tray of these divine treats. You will be astonished at the thanks, praise, and promises you receive in return for the favor.

 

TOPPING INGREDIENTS                        

¼ cup butter (4 tbsps)
½ cup brown sugar
2  tbsps brown rice syrup
1  tsp gluten-free vanilla extract
2  tbsps organic whipping cream
pinch of salt

 

TOPPING METHOD

First grease a 9 x 13-inch baking pan (you could also use a pie pan, although pans with straight sides work best) with canola oil spray. In a small saucepan, over medium-low heat, combine butter, brown sugar, and brown rice syrup; stir until sugar dissolves. Add vanilla extract, whipping cream and salt; whisk to incorporate. Remove from heat and pour into the bottom of the prepared pan.

 

FILLING INGREDIENTS
2  tbsps butter or margarine, at room temperature or very soft
½  cup brown sugar
2  tbsps cinnamon
½ cup chopped pecans (optional)

 

FILLING METHOD
Combine all ingredients in a small mixing bowl. Mix well and set aside.

DOUGH INGREDIENTS        
2  ⅔ cups all-purpose gluten-free flour blend* (see below)  

½  cup tapioca starch (which is the same as tapioca flour, although this is not true of other starches/flours)
1  tbsp rapid rise yeast (do not use regular yeast; rapid rise is very important)  
3  tbsps sugar
½  tsp salt
2  tsp xanthan gum
1  tsp guar gum
¼  cup instant vanilla pudding mix (dry, such as Oetker) OR dry milk powder
1  tsp baking powder
¼ cup margarine (4 tbsps)
½  cup water
¾  cup organic milk
1 egg, at room temperature
1  tsp cider vinegar
2  tbsps oil (canola, safflower)
1  tsp gluten-free vanilla extract

*For this cinnamon roll recipe, the recommended gluten-free flour blend is as follows: 4 cups brown rice flour, 1 1/3 cups potato starch, 2/3 cup tapioca starch; mix or shake until well blended. Reserve extra flour in an airtight container for the next batch; you will be glad you did!

 

DOUGH METHOD, ROLL ASSEMBLY AND BAKING

1. In the bowl of a stand mixer fitted with the paddle attachment, mix all dry ingredients on the lowest speed until combined.
2. Combine water and margarine in a glass measuring cup and microwave 30-60 seconds or until the margarine has melted. Remove from microwave and stir.
3. Add milk to the water-margarine mixture, microwave another 30 seconds and stir.
4. Add all the remaining wet ingredients to the milk-water-margarine mixture and whisk to combine.
5. With the stand mixer running, pour the wet ingredients into the dry ingredients. Mix on medium speed for 3 minutes, then increase to medium/high speed and whip the dough. Stop the mixer, remove paddle, scrape paddle and sides of bowl into a ball, lightly cover dough ball with plastic wrap placed directly onto dough surface, move to a bowl or tray in a warmed oven (with heat turned off) and allow to rise for 20 minutes.
6. After 20 minutes, take a piece of plastic wrap and lay it out on a slightly damp counter top, so that it covers an area bigger than 8 x 16 inches. Sprinkle 1-2 tbsps of sugar on the wrap.
7. Place the entire ball of dough onto plastic wrap. Gently lay another piece of plastic wrap over the top of the dough.
8. Pat the dough down into a rectangular shape.
9. Roll the dough out, with the plastic wrap remaining on top, to a rectangle approximately 9 x 17 inches. Lift and reposition the top plastic wrap whenever needed.
10. Remove plastic wrap. Spread the filling mixture evenly across the dough’s surface. Leave 1 1/2″ along one long end without any filling; this is where your cinnamon rolls will be sealed.
11. Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls.
12. Lightly score the rolled log using a knife into 8 equal-sized buns.
13. Using a long piece of sewing thread (preferably a thread in a bright color, as light colors can be lost in the dough), cut the long “cinnamon roll log” into 8 pieces.
14. To make the cuts, place the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough. This way, the dough will not be squished down by cutting with a knife. Place rolls in the prepared pan, with cut side up.
15. Allow the cinnamon rolls/buns to rise in a warm (not hot), draft free place for about 20 minutes.
16. Meanwhile, as the rolls are rising, preheat the oven to 350 degrees Fahrenheit.
17. Bake for 20-25 minutes, or until the tops are a nice golden brown.
18. Allow to cool for about 5 minutes before inverting on a serving tray, and let the syrup run down over the rolls.
19. The rolls are best served warm from the oven; however, we also had great success with reheating them in the microwave for a few seconds when they were a day old and also freezing and reheating them in a warm oven for approximately 15 minutes.